I’m a big advocate of food never going to waste! So whenever I have extra vegetables getting lonely in the fridge, I often sauté them and toss with pasta, scrambled with eggs, or stuff into a burrito. Sometimes I create new flavors of hummus with them, too. So I decided it was time to write down the recipe and share it with all. This is my roasted vegetable version of hummus. I made this particular recipe with broccoli. But you can swap out the broccoli and replace with nearly any veggie that roasts well. (Hint: Try it with roasted beets; the hummus will be pink!) You can go heavier on the vegetables if you wish, too. Serve it like you would traditional hummus, such as a dip along with pita wedges, or enjoy in any non-traditional way you choose, such as a sandwich spread or an intriguing pasta sauce!
Calories saved: 160
Why it’s better for you? Beyond beans … it’s beans + veggies + green tea.
1 (15-ounce) can chickpeas (garbanzo beans), drained
1/3cup unsweetened green tea, chilled*
Juice of 1 small lemon (2 tablespoons)
1 large garlic clove, chopped
1/2 teaspoon sea salt, or to taste
1/4 teaspoon ground cumin
1/8 teaspoon powdered sumac or paprika
Preheat the oven to 425°F. Toss the vegetable pieces with 1 tablespoon of the oil to fully coat. Arrange in a single layer on a baking pan. Roast until tender and caramelized, about 20 minutes. Let cool for at least 20 minutes. (Or make in advance and chill.)
Add the roasted vegetables, chickpeas, green tea, tahini, lemon juice, garlic, salt, and cumin to a food processor or powerful blender. Cover and puree well.
Transfer to a serving bowl, drizzle with the remaining 1 1/2 teaspoons oil, sprinkle with the sumac or paprika, and serve.
*If necessary, adjust amount of green tea added to reach desired consistency.
Per serving: 100 calories, 6g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 240mg sodium, 8g total carbohydrate, 3g dietary fiber, 0g sugars, 4g protein